Café de Paris Butter (Including TM Method)
Originating in the 1940’s at the Restaurant Café de Paris in Geneva, this super easy to make flavoured (compound) butter will take any grilled steak to another culinary level! It freezes really well, so you just need to cut off a 1cm slice of the butter to jazz up each grilled steak. Compound butters can be as simple as some chopped parsley & garlic mixed into butter, or as complex as the recipe below which will add an element of decadence to any steak and is perfect for a dinner party. Bon appetit!
Both Thermomix Method & Conventional Method are included below.
*If you haven’t got a particular ingredient below, like Madeira or Dry Sherry or brandy, simply leave it out. The butter will still taste fantastic!
130g softened butter (TM: diced but not softened)
2 anchovy fillets, finely chopped
1 tsp tomato sauce/ketchup
1/4 tsp sweet paprika
1/4 tsp mild curry powder
1 tsp capers, rinsed and chopped
2 tsp flat-leaf parsley, chopped
1 tsp dill, chopped
1 clove garlic, finely chopped
1/2 tsp black pepper
1/2 tsp lemon zest, finely chopped
2 tsp lemon juice
1 tsp brandy
1 tsp Madeira or dry sherry
1 tsp Worcestershire sauce
- In a small bowl, beat softened butter by hand with a fork or whisk, until smooth. Mix all remaining ingredient with butter until well combined.
- Form the butter into a 2.5cm thick log on baking paper, then wrap the log in foil. Freeze until required. Will keep for up to 2 months frozen.
- Add all ingredients into TM bowl and mix for 20 sec | SP6. Scrape down sides and repeat until butter is softened and ingredients have combined.
- Form the butter into a 2.5cm thick log on baking paper, then wrap the log in foil. Freeze until required. Will keep for up to 3 months frozen.
Grilled Eye Fillet with Café de Paris Butter
6 x 200g portions of best quality eye-fillet (about 3/4 inch in thickness) – Or use whatever type of steak you prefer
3 tsp freshly cracked black pepper
Extra virgin olive oil, to coat fillets
Sea salt, to taste
6 x 1cm slices of Café de Paris butter
- Preheat BBQ or a grill pan until very hot.
- Coat each eye fillet with oil. Season with cracked black pepper and salt.
- Place seasoned eye fillets onto preheated BBQ or pan, with no oil. The oil already on the fillet is enough.
- Cook fillets for 4 minutes on each side, turning once, for medium rare to medium doneness, or continue to cook to desired texture. (Differing thicknesses and uniqueness of the heat from different BBQ’s will determine doneness…it’s best to practice to get it just right for the cut and type of BBQ you like to use)
- Remove fillets from BBQ and place onto a baking tray. Place a 1cm slice of the chilled Café de Paris butter onto each eye fillet and place into a preheated 160C oven until butter just starts to melt. Serve immediately.